The Authentic French Strawberry Tart | Julia Child’s Tarte aux Fraises

Tarte aux Fraises: The Masterclass of French Strawberry Tart. 🍓🥧

Welcome back to Butter and Basil! Today we are baking the absolute queen of French summer desserts: the Tarte aux Fraises.

This isn’t just a simple fruit tart; it’s a perfect balance of three master techniques. In this video, we will break down the process step-by-step:

Part 1: Making a crisp, sweet Pâte Brisée Sucrée and baking it blind to perfection.
Part 2: Whisking a velvety, rich Crème Pâtissière flavored with a touch of Kirsch.
Part 3: Assembling the tart with fresh strawberries and a glossy currant glaze.

If you’ve always wanted to recreate authentic French pastry in your own kitchen, this is the recipe for you.

🛒 INGREDIENTS:
Part 1: Pâte Brisée Sucrée
– 5 oz Plain White Flour (142g)
– 1.5 tbsp Sugar (22.5ml)
– 1/8 tsp Salt (0.63ml)
– 4 oz Chilled Butter (113g)
– 4 to 4.5 tbsp Cold Water (60 – 67.5ml)

Part 2: Crème Pâtissière
– 6 oz Sugar (170g)
– 5 Egg Yolks
– 2.75 oz Sifted Flour (78g)
– 3/4 pt Milk (427.5ml)
– 1/2 oz Butter (14g)
– 2 to 3 tsp Kirsch (30 to 45ml)

Part 3: The Coating & Assembly
– 1/2 pt Red Currant Jelly (285g)
– 2 tbsp Sugar (30ml)
– 1 tbsp Kirsch or Cognac (15ml)
– 1 lb Fresh Strawberries (450g)

👨‍🍳 PRO TIPS IN THIS VIDEO:
The Fraisage: Watch the hand technique to blend the butter and flour without overworking the gluten.
The Glaze Barrier: Why painting the inside of the baked shell with the red currant glaze is the ultimate secret to keeping the pastry crisp.
The Whipping Control: Keeping the milk and yolk mixture perfectly smooth without overcooking.

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